Vermicelli Filled Tomatoes

Serves:12

12 medium tomatoes
1 lb. vermicelli
1 tsp. olive oil
3 Tbsp. lemon juice
1 cup fresh basil leaves, slivered
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
Italian parsley leaves (optional)

Cut off tops of tomatoes and remove seeds and pulp. Leave the tomatoes
upside-down on paper towels. Cook pasta according to package directions until
tender but firm. Drain; add olive oil and lemon juice to pasta, tossing to
coat. Set aside to cool. Add basil, mayonnaise, sour cream, chives, and parsley
to cooled pasta, tossing to coat. Spoon into tomato shells. Garnish with
additional Italian parsley leaves, if desired.

Recipe Courtesy of: Shoprite


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